Roast loin of pork with hazelnut and apple stuffing

4 servings

Ingredients

Quantity Ingredient
1¾ kilograms Boned and rolled loin of pork
2 Fat cloves of garlic
6 Sage leaves
6 Sprigs thyme
Fresh ground sea salt
Fresh ground black pepper
1 Onion; 1 carrot, 1 stick
; celery
Pork bones
1 Dsp plain flour
1 Glass red wine
420 millilitres Brown chicken stock
60 grams Hazelnuts
1 small Onion
15 grams Unsalted butter
1 Cox's Orange Pippin apple
125 grams Fresh breadcrumbs
1 tablespoon Chopped fresh thyme leaves
1 tablespoon Chopped fresh parsley
Salt and ground black pepper

Directions

HAZELNUT & APPLE STUFFING

Note: Keeping the pork raised in the roasting tin helps the skin to crackle more easily. Leaving the skin on the vegetables during roasting makes the sauce a richer, darker colour.

Pre-heat the oven to hottest setting. Dry pork with absorbent kitchen paper. Place pork on a chopping board. Make incisions into flesh of pork with point of sharp knife - make incisions into flesh under scored crackling. Cut garlic into slivers and insert with torn sage leaves and tiny sprigs of thyme into the incisions. Rub the surface of pork with salt and finish with pepper. Do not use cooking fat - there will be enough from the pork.

Wash and roughly chop vegetables, do not peel. Place in a roasting tin with pork bones to form a trivet. Sit prepared pork on vegetables.

Roast pork in a very hot pre-heated oven for about 30 minutes until skin has crackled. reduce heat to 200C/gas 6. Roast for a further 45 minutes.

Prepare stuffing while pork is roasting. Roast hazelnuts. Chop hazelnuts & place in bowl. Finely chop ½ onion. Melt butter in a small pan, add chopped onion and cook until softened. Peel, core and finely dice apple.

Add cooked onion to hazelnuts with apple, breadcrumbs, herbs, salt and pepper and mix well. Add sufficient boiling water to give a moist paste which will cling together. Form stuffing into 12 little balls and place each in a small 12 hole bun tin. Pour a teaspoon of fat from joint being roasted over each stuffing ball. Roast in oven for 15 minutes. This will give a moist stuffing with crusty outside.

Test meat by inserting skewer - the juices should run clear. If pork is not cooked at this stage a further 10-15 minutes should complete. remove pork from roasting tin and leave in a warm place uncovered, to rest.

Pour excess fat from tin, leaving about 1 tablespoonful. Blend flour into fat in tin with a wooden spoon or whisk. Place tin on hob (med heat), whisk in wine, then stock. Scrape crusty bits from base of tin. Making sauce in roasting tin will also extract maximum flavour and colour from bones and vegetables. Season to taste. Strain sauce through sieve into sauce boat, discarding bones and veg.

Carve pork into slices and serve with stuffing balls, pieces of crackling and sauce.

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Carlton Food Network

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